(NC)—This hearty vegetarian soup takes longer to cook but only a few minutes to prepare and then you can practically forget about it 'til done. If you have leftovers it freezes and reheats well too for totable lunches.
Preparation Time: 10 minutes Cooking Time: About 1 hour
1 tbsp vegetable oil 15 mL
1 medium onion chopped 1
1 lb sliced fresh Mushrooms 500 g
1 large carrot, chopped 1
1 stalk celery, chopped 1
1 1/2 tsp curry powder 7 mL
5 cups vegetable or chicken broth 1.25 L
1 cup split peas 250 mL
1 large bay leaf 1
Freshly ground pepper to taste
In large saucepan heat oil over medium heat, sauté onion, mushrooms, carrot, celery and curry powder for about 4-5 minutes or until onion is softened. Add broth, split peas and bay leaf; bring to boil. Cover and reduce heat to medium low and cook covered about 50-60 minutes or until peas are tender, stirring occasionally. Remove bay leaf. Season with pepper to taste.
Makes 6 servings.
Variation: Substitute water for broth and add 1 tsp (5 mL) salt.
Protein: 9.8 g
Fat: 3.0 g
Carbohydrates: 29.9 g
Dietary Fibre: 5.0 g
For more delicious recipe ideas visit Mushrooms Canada at www.mushrooms.ca.